Cucumber Ranch Crack Salad

Ingredients

• 4 medium cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 cup corn (fresh, frozen, or canned)
• 1 cup ranch dressing (homemade or store-bought)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 cup crispy bacon bits (can substitute with vegan bacon)
• 1/2 cup shredded cheddar cheese (or a dairy-free alternative)
• 1/4 cup sunflower seeds or chopped nuts (optional)

Instructions

1. Prepare the Cucumbers: Start by washing the cucumbers thoroughly under cold water to remove any dirt. Thinly slice them using a sharp knife or mandoline for uniformity. The thinner the slices, the more they will soak in the dressing.
2. Mix the Salad Ingredients: In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, chopped red onion, and corn. Stir gently to mix all the ingredients evenly.
3. Make the Dressing: In a separate smaller bowl, whisk together the ranch dressing, freshly chopped dill, and lemon juice. Adjust seasoning as needed.
4. Combine: Pour the dressing over the salad mixture. Toss gently until all the vegetables are coated in the dressing.
5. Add the Crunch: Just before serving, sprinkle the crispy bacon bits and shredded cheese over the top of the salad.
6. Chill and Serve: If time permits, refrigerate the salad for about 30 minutes before serving. Serve cold and enjoy!